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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
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RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
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SayCheese Monterey Jack
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Topic: SayCheese Monterey Jack (Read 4281 times)
narelle
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Re: SayCheese Monterey Jack
«
Reply #15 on:
January 24, 2009, 02:09:39 AM »
i have always dipped my cheese when waxing it and it always comes out nice and even. just heat it to about 80c - 90c or 175f -195f and put your cheese in the fridge the night before to get the cheese nice and cold and the wax will set very fast
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saycheese
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Re: SayCheese Monterey Jack
«
Reply #16 on:
January 24, 2009, 10:33:53 PM »
We aged the Jack cheese for a month, next time I hope to be able to wait longer.
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CheeseForum.org » Forum
»
CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers)
»
RENNET COAGULATED - Hard Cheddared (Normally Stacked & Milled)
»
SayCheese Monterey Jack